Even though this bread has sourdough, it does not taste sour. All you can taste is the banana. I think the sourdough makes the bread really moist and gives it a soft crumb.
Recipe is adapted from Fresh Loaf. I made this bread in April for the first time and made it twice since then. I added chopped walnuts the first time and then subbed them with chocolate chips in the next two attempts. Bread is delicious either way. My son loves it a lot and wants a slice for breakfast and snack.
Ingredients: All purpose flour - 1cup (Use 2 cups if not using wholewheat flour) Wholewheat flour - 1cup Baking powder - 1tsp Bakign Soda - ½tsp Salt - 1tsp
Oil - 1/3 cup (I've used coconut oil, canola oil with good results. Can be substituted with softened butter or shortening)
Sugar - ¾cup
Mashed Banana - 1cup (from 2 medium size very ripe bananas) Egg replacer - 1tbsp whisked in 3tbsp water (or use 1 large egg) Sourdough Starter - 1cup
Vanilla extract - 1tsp
Chocolate Chips or Chopped Walnuts - ¾cup
Method:
- Preheat oven to 350°F. Grease a 9"x5" loaf pan.
- In a medium mixing bowl, combine the flours, baking powder, baking soda and salt.
- In a bowl, mix oil and sugar until sugar is almost dissolved. Add egg replacer (or egg) and mix well. Next add mashed banana, sourdough starter and vanilla extract. Mix well.
- Add the dry ingredients to wet ingredients and mix until combined. Stir in the chocolate chips or chopped walnuts.
- Pour batter into the prepared baking pan and bake for 50 - 60 mins or until a toothpick inserted into the center of the bread comes out clean.
- Cool the bread in the pan for 10 minutes, then remove onto the cooling rack and cool completely before slicing.
